How To Smoke Whole Tenderloin

Smoking Whole Tenderloin: A Delicious Guide

Welcome to the wonderful world of smoking whole tenderloin! If you’re a fan of tender, flavorful meat with a smoky twist, then you’re in for a treat. Smoking a whole tenderloin is a fantastic way to elevate the flavor and texture of this premium cut of beef. In this guide, we’ll walk you through the step-by-step process of smoking a whole tenderloin to perfection.

Choosing the Right Cut

Before you start smoking your whole tenderloin, it’s important to select the right cut of meat. Look for a whole beef tenderloin that is well-marbled and has a good amount of fat. The fat will help keep the meat moist and add flavor during the smoking process. Additionally, make sure the tenderloin is trimmed and tied properly to ensure even cooking.

Preparing the Tenderloin

Once you have the perfect cut of whole tenderloin, it’s time to prepare it for smoking. Follow these simple steps to get your tenderloin ready for the smoker:

1. Trim any excess fat from the surface of the tenderloin, leaving just a thin layer to enhance flavor and juiciness.
2. Season the tenderloin generously with your favorite dry rub or marinade. Popular options include a mix of salt, pepper, garlic powder, and paprika.
3. Cover the seasoned tenderloin with plastic wrap and let it rest in the refrigerator for at least 1 hour to allow the flavors to penetrate the meat.

Setting Up the Smoker

While the tenderloin is marinating, it’s time to prepare your smoker. Whether you’re using a traditional charcoal smoker or a modern electric smoker, the key is to maintain a consistent temperature of around 225-250°F (107-121°C) throughout the smoking process. Here are some tips for setting up your smoker:

• Fill the smoker’s water pan with hot water to help regulate the temperature and keep the meat moist.
• Add your choice of wood chips or chunks to the smoker box. Hickory, oak, or mesquite are popular options for smoking beef.
• Preheat the smoker to the desired temperature and allow it to reach a steady smoke before adding the tenderloin.

Smoking the Tenderloin

Now that everything is prepared, it’s time to smoke the whole tenderloin. Follow these steps to achieve mouthwatering results:

1. Place the seasoned tenderloin on the smoker rack, making sure there is enough space between the meat and any other items in the smoker.
2. Close the smoker and let the tenderloin smoke undisturbed for the first hour to allow the flavors to infuse.
3. Monitor the smoker’s temperature and add more wood chips as needed to maintain a steady smoke.
4. Smoke the tenderloin until it reaches an internal temperature of 135-140°F (57-60°C) for medium-rare or 145-150°F (63-65°C) for medium, using a meat thermometer to check for doneness.

Resting and Serving

Once the whole tenderloin has reached the desired level of doneness, carefully remove it from the smoker and transfer it to a cutting board. Allow the meat to rest for 10-15 minutes to let the juices redistribute before slicing. When you’re ready to serve, carve the tenderloin into thick slices and enjoy the succulent, smoky flavor of your perfectly smoked whole tenderloin.

Smoking a whole tenderloin is a delightful way to savor the rich, beefy taste of this premium cut. With the right preparation and a bit of patience, you can create a mouthwatering smoked tenderloin that will impress your family and friends. So fire up your smoker, grab a whole tenderloin, and get ready to embark on a delicious culinary adventure!